© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Servings: 4 sandwiches
Grilled cheese will never be boring again. In this recipe, sandwiches are stuffed with mozzarella and tomatoes and have a crispy outer crust.
8 slices whole wheat bread, divided use
6 ounces mozzarella cheese, cut into 4 slices
1 tomato, cut into 8 thin slices
⅓ cup yellow cornmeal
2 tablespoons freshly grated Parmesan cheese
1 teaspoon crushed dried basil
3 large eggs, beaten
¼ cup milk
2 tablespoons butter or margarine, divided use
1 cup tomato sauce, warmed
On each of 4 bread slices, place 1 cheese slice and 2 tomato slices; top with remaining bread slices. On a sheet of wax paper combine together cornmeal, Parmesan cheese and basil. In a shallow bowl, combine eggs and milk. In a large nonstick griddle or skillet melt a tablespoon butter. Dip sandwiches in egg mixture; coat with cornmeal mixture. Transfer 2 sandwiches to griddle. Cook sandwiches for 3 minutes on each side or until golden. Repeat using remaining butter and sandwiches. Cut sandwiches in half; serve warm with tomato sauce for dipping.